Sterilize/heat canning jars in simmering water. Prepare lids/screwbands per manufacturer instructions. Have boiling water (for filling jars) ready to go. Fill water bath canner with water, per manufacturer instructions; bring water to a simmer on Low.

For EACH quart jar you need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water. NOTE: If you like juice sweeter, add ½ cup sugar to each jar.   Use canning funnel to add 1¾ cups cranberries to each hot jar. Jars won't be full.

Add ⅓ cup sugar to each jar. Pour boiling water into the hot jars, leaving ½" headspace. Remove air bubbles from each jar, then wipe rim of each jar clean with a damp cloth. Place flat lid on; add screwband, and tighten until fingertip tight.

Carefully place jars on canning rack in a water bath canner (with simmering water). Carefully lower rack into the hot water. Make sure jars are covered by 1" of water above the lids, adding additional water, if necessary. Cover canner.

Bring water to a full rolling boil, then set timer. Here are the processing times:

Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes

Once jars have been processed for appropriate time, turn off the heat. Let jars rest for a minute, then carefully remove canner lid. Use canning tongs to transfer hot jars from the canner onto a dish towel to cool. TIP: Do NOT put hot jars directly on the counter, because temperature variances could cause jars to crack or break.

Let jars completely cool to room temperature without disturbing them. You should hear lids "pop or ping" as they seal/become airtight. Once completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger. Carefully remove screwband (don't store jars with screwband on). Wipe down jars; label them, if desired.

Store sealed jars in dark place or pantry for 4-6 weeks. Once a week, carefully flip each jar upside down and then quickly right side up). This helps infuse extracted red cranberry juice into the liquid. As jars sit, the sugar begins to pull the juice out of the plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.

After 4-6 weeks (6 for best flavor), open a jar. Strain juice to separate cranberries from the juice. Serve juice over ice. Cover/refrigerate opened jar of juice.